Dear Readers: I'm Back From Vacation w/ Chili Cilantro Eggplant!

You REALLY can't.

Dear readers, I left you for 10 days. I know, I know you were utterly devastated and didn't know how to control your emotions. I went on vacation with my family and it was absolutely fabulous. We ventured on a cruise to Palin Country aka Alaska! 

Alaska totally exceeded my expectations and made up for the fact the elected this lady as their governor ----------------->

I did no blogging of any sort while I was gone; as you may have noticed. So I decided to make it up to you by blogging about one of my all time favorite kuras, eggplant with chili and cilantro aka kothamiri karum kura. I was deprived of Indian food for a WHOLE week, and it was devastating. This is a ridiculously spicy, well according to my mom it should be, but can always be adjusted to your liking.  It was so satisfying to eat this after nearly 10 days of western food, I was so happy.

I hope I didn't make that face when I was eating. 

Eggplant with Chili & Cilantro

Ingredients 

• 1 lb. long Japanese eggplant, cut into 1 1/2 in. pieces 
• 1 bunch of cilantro washed, roughly chopped 
• 20 green chilies, fresh or frozen  
• Salt
• Turmeric  

Directions

1. In a blender add the cilantro and green chilies. Add a pinch of salt and blend into a rough paste. 

2. Wash and cut the eggplant into 1 1/2 inch pieces and then place in water. 

3. In a pan, heat oil and then add turmeric. Once the oil is hot add the eggplant. Cook for a minute. 

4. Then add the cilantro paste, and season with salt. Cook until the eggplant has reduced and is tender. 

*Notes* 
*You can have this with rice, roti or naan
*You can vary the amount of chilies according to your spice level

Ease: Super easy and quick to make
Ayurvedic Friendly: Goodness no
Yummy: Ahh, I missed Indian food so much